tag:blogger.com,1999:blog-4539448463310978123.post1961491068181082554..comments2018-02-15T06:21:13.944-05:00Comments on The 3 Foragers: Foraging for Wild, Natural, Organic Food: Japanese Knotweed Recipe - Knotweed JellyThe 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4539448463310978123.post-45388708972490334852015-08-04T21:49:31.824-04:002015-08-04T21:49:31.824-04:00Dave!
Ferment it with smashed up leaves and stem...Dave! <br /><br />Ferment it with smashed up leaves and stems... and use whey as the fermentation agent. You will get a great knotweed. Then do a second ferment with your other stuff... and then add sugar or honey when it&#39;s ready to go!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-39425813998919639652015-08-04T21:42:53.388-04:002015-08-04T21:42:53.388-04:00When you trim the leaves off of the stalks do you ...When you trim the leaves off of the stalks do you get that white, white milky stuff? It sticks to the leaves and stalks. Can you eat it? I want to ferment it like a kraut, but I don&#39;t know about the white milk stuff! It would be my luck that it will make me sick.<br /><br />Anybody know?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-75599752069214957602015-05-15T00:39:51.012-04:002015-05-15T00:39:51.012-04:00I&#39;ll have tor try this. We have a mess of it d...I&#39;ll have tor try this. We have a mess of it down the road a bit. Low sugar recipe could be made with Pomona&#39;s Pectin but you&#39;ll have to play with the recipe to get the proportions down.<br /><br />Dave, cleanslatefarm.comDave Lenweaverhttp://cleanslatefarm.comnoreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-38888930563992311762015-04-18T23:20:11.920-04:002015-04-18T23:20:11.920-04:00No idea on lower-sugar recipes. We just post what ...No idea on lower-sugar recipes. We just post what we make, sugar and all.The 3 Foragershttps://www.blogger.com/profile/10095365543705594358noreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-45278096826365678852015-04-18T00:30:05.117-04:002015-04-18T00:30:05.117-04:00Hello, I&#39;ve made this jelly 4-5 times and it&#...Hello, I&#39;ve made this jelly 4-5 times and it&#39;s a favorite at my house. Thank you for sharing it! I apologize if this is a dumb question. I don&#39;t know a lot about making jelly so I follow directions exactly. Is it possible to back off of the sugar with this jelly? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-24837863055143107182015-03-31T08:01:21.715-04:002015-03-31T08:01:21.715-04:00We have never juiced raw knotweed, but I imagine t...We have never juiced raw knotweed, but I imagine the results would be green, mucilaginous, and cloudy. Who knows? We never imagined that by cooking it lightly, the resulting juice would be pink, so give it a try.The 3 Foragershttps://www.blogger.com/profile/10095365543705594358noreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-71806012834040061382015-03-29T20:10:16.164-04:002015-03-29T20:10:16.164-04:00What do you think about using a vegetable juicer i...What do you think about using a vegetable juicer instead of boiling the knotweed? I&#39;m excited to try this recipe, using fresh-pressed knotweed juice! I may need a few more cups of shoots, but could probably skip shaving the peels off. Thoughts?Liberation Supper Clubhttps://www.blogger.com/profile/01814946604787854851noreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-26553349112964992272014-05-26T09:08:03.810-04:002014-05-26T09:08:03.810-04:00In my experience, the flavor and color of the juic...In my experience, the flavor and color of the juice depends on age of stalk. Less than 3 ft tall young stalks produce pink juice while older stalks produce greenish, blander juice. Janet Pesaturohttp://ouroneacrefarm.comnoreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-1619599724003785582013-02-25T12:24:16.814-05:002013-02-25T12:24:16.814-05:00Oh wow, I&#39;ve not seen anything like this made ...Oh wow, I&#39;ve not seen anything like this made with <a href="http://www.phlorum.com/japanese-knotweed.html" title="Japanese Knotweed" rel="nofollow">japanese knotweed</a> before, I might have to givePete Hopehttps://www.blogger.com/profile/17874906458491291467noreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-75942737514276091242012-03-17T21:42:11.063-04:002012-03-17T21:42:11.063-04:00We use the stalks that are about 8&quot;-12&quot; ...We use the stalks that are about 8&quot;-12&quot; tall to make jelly. If you let them grow too high, there is more string and less flesh, and you really want the flavor of the flesh. I suppose shoots would work too, since they are even more tender than 8&quot; stalks. Good luck! Let us know how t works out for you, KarenThe 3 Foragershttps://www.blogger.com/profile/10095365543705594358noreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-61773837999445664072012-03-17T18:42:41.690-04:002012-03-17T18:42:41.690-04:00Are you making this with shoots or adult stalks? ...Are you making this with shoots or adult stalks? Thanks!Annehttp://anneelliot.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-59418533466866026312011-05-09T01:34:50.652-04:002011-05-09T01:34:50.652-04:00I just discovered that the huge stand of &quot;fak...I just discovered that the huge stand of &quot;fake bamboo&quot; on the far side of my neighbour&#39;s house is actually knotweed. I picked some young shoots today and made itadori tea...beautiful pink colour and lemony in taste. I can&#39;t wait to give your jelly recipe a try.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-85190100780533358252011-05-05T10:57:02.733-04:002011-05-05T10:57:02.733-04:00Knotweed really has it&#39;s own taste, but I&#39;...Knotweed really has it&#39;s own taste, but I&#39;ll give this a try. There is a tartness that can pucker your lips, almost like green apples. These is also a green, vegetal flavor, but that does not come through in the jelly. There is a fruitiness, too.The 3 foragershttps://www.blogger.com/profile/10095365543705594358noreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-56873917204197142842011-05-04T17:39:35.078-04:002011-05-04T17:39:35.078-04:00Does it taste lemon-y? I&#39;m going to try your ...Does it taste lemon-y? I&#39;m going to try your recipe this weekend.Ellen Zachoshttps://www.blogger.com/profile/15050574906637976116noreply@blogger.com